AuthorSteve Nubie
This is a cake-bread made with a good amount of lemon juice and lemon zest. Zesting is easy to do if you buy a “zester,” but if you don’t have one you’ll have cut the top skin of the lemon off very thinly and then julienne or slice it very thin. Zesting is all about getting only the top layer of the lemon skin which has the most oils and intense lemon flavor.
You’ll then have to juice the lemon. If you have a lemon juicer that’s easy to do but the seeds still have to be removed. You can also squeeze the lemon into your hands and allow your fingers to catch the seeds.
Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust.
When done, let it rest 10 minutes and slice and serve.
Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.
Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting.
When done pre-heat oven to 350° F./175° C.
Butter an 8-½ inch by 4 ¼ inch bread pan and pour in the batter.
Bake for 45 minutes or until a skewer or toothpick emerges dry from the center.
Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.
Ingredients
Directions
Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust.
When done, let it rest 10 minutes and slice and serve.
Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.
Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting.
When done pre-heat oven to 350° F./175° C.
Butter an 8-½ inch by 4 ¼ inch bread pan and pour in the batter.
Bake for 45 minutes or until a skewer or toothpick emerges dry from the center.
Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.
It would have been simpler to write that the correct procedure was to beat the batter then pour it into the pan, baking it at 425 degrees, instead of telling people to make in the bread machine on a dough cycle and finishing it at 350 degrees (no mention of cake bread cycle in the original recipe, jist the comments) and misleading folks who thought they would get a good result. Tasty, but does not belong in a bread machine blog, Steve.
I had the same result as Katie.
I will make this in the oven going forward.
The oven is always an option after using a dough cycle on the bread machine. In general, yeast breads should be baked at 350 degrees Fahrenheit for 30 to 35 minutes and cake or batter breads should be baked at 400 degrees F. for 40 to 50 minutes. Also, when baking a batter bread in the oven make sure you stick a toothpick in the center of the bread to check to see if it’s done. If the toothpick emerges wet, bake for another 10 minutes until the toothpick emerges dry. Hope that helps.
Steve
Gona try this but im going to use coconut sugar
Great flavour but 1.5″ high. Dont fault your recipie…i put it on cake cycle. You said 2 large eggs ànd I only had small so I added an extra white.Going to again exactly to the word.?
Hi Disa,
Let us know how it goes!
Make sure to follow the recipe and also read the comments – they have some additional tips! 🙂
I had the same issue. Flat. And my machine does have the cake bread setting. Good flavor but only about 2 1/2” high.
I made this today in my bread machine. It came out looking exactly like your picture and I love the bright lemony taste of this bread. 5 stars!
Thank you, Steve!
Marsha
Oh dear . Very excited to try this recipe but my end result was a VERY flat, very heavy brick! Taste was ok but didn’t dare eat much as it clearly wasn’t cooked properly despite an hour and a half in the machine. Very disappointed, don’t know what I did wrong! ?
Can you also cook cake recipe in your breadmaker?
Hi Katie, I’m sorry to hear that! Here is what went wrong and your options to prevent this from happening again:
This recipe requires a bread machine with a dedicated “Cake Bread” setting. A regular or basic bread setting won’t work. Precision measures are also important. If the bread machine does not have a dedicated cake bread setting the batter can be made in the bread machine using either a pasta dough or pizza dough setting. Cake breads or batter breads do not rise before baking and the basic bread setting and even the basic dough setting have a rising cycle where heat surrounds the pan so a yeast bread can rise. If a batter bread using baking soda is subject to this rising cycle before baking it will be hard and flat. You can make the batter in the machine and finish in the oven in a buttered baking pan at 425 degrees Fahrenheit for 40 to 45 minutes. Insert a knife or wooden skewer into the center of the lemon cake when done baking and if it emerges wet it needs another ten minutes of baking time. If all you have is a basic dough setting you can use that to make the batter but pour it out after the kneading cycle and before the rising cycle for a yeast bread begins. Hope this helps.
My Cuisinart CBK-110 has a cake setting which I used and it didn’t work either. “Cake” was flat and the texture ended more like rubber.